Pear jam with honey and lemon. Pear jam with lemon

In the middle of summer, pears ripen in the gardens, they are different varieties, but for those who are not indifferent to them, this does not matter. Each type of this fruit is tasty in its own way and endowed with its own unique aroma.

If you consider yourself a pear admirer, you will certainly want to ensure pear pleasure not only in summer, but also in winter period. It is not difficult to do this, because the pear is good both in compote in combination with an apple, and in the form of jam, marmalade or jam.

A piece of bread thinly spread with butter and covered with fragrant pear jam for breakfast is what you need! And what a delicious combination of pear jam with a cup of milk! Simply heavenly delight!

We offer to weld transparent jam pear slices using a very simple recipe. This time, a lemon pear will go to the blank. It has a very dense juicy pulp, and if you like jam in the form of transparent slices, then it will come out of a lemon without using any tricks.

Taste Info Jam & Jam

Ingredients

• Lemon pear - 1.2 kg;
• Sugar - 0.6 kg;
• Water - 100 ml.

It is better to cook pear jam in a stainless steel bowl with a wide bottom. From the indicated amount of ingredients, you should get 2 half-liter jars.

How to make a simple jam with lemon pear slices

pear lemongrass appearance never large and when mature has a bright lemon color. You need to choose ripe, but not overripe fruits for jam. Feel free to ask the salesperson to cut the pear open and give you a taste. Its taste should be sweet with a slight hint of astringency. Unripe fruits will have a greenish color and will not be as sweet. Such specimens for jam do not suit us!

And so the source material was chosen and now we start cooking jam. To begin with, we wash the pears, and then, picking up sharp knife, cut into slices about two to three millimeters thick.

As soon as we cope with this task, we put a saucepan of water on the stove, let it boil, add sugar and cook a thick sweet syrup. Sugar must be completely dissolved.

Pour the prepared slices into a saucepan, in which we will cook lemon pear jam. Top them with ready-made hot syrup.

We leave our pear slices for about 30-40 minutes, so that they are fed even more sweetness and give part of their juice to the syrup. This procedure will prevent the pear from spreading during further cooking.

After the time allotted for impregnation has expired, we will begin to cook lemon pear jam. Turn on a small fire and gradually bring it to a boil. Let it simmer for 20 minutes and remove from heat.

We proceed to the final cooking after complete cooling. Let it simmer on low heat for another 40-50 minutes, and the jam will be ready.

By this time, we are preparing jars in which we will decompose our delicious jam from lemon pears. To this end, we wash the container well and then sterilize it in the oven, slow cooker or just over steam.

Jars should be hot by the time the jam is laid out. Lids should also be well washed and boiled.

Slices from our pear jam will be good as a filling for pies, bagels, and cottage cheese desserts can be poured with syrup.

The technique of preserving pear jam for the winter is simple recipes with step by step photos describe very detailed and accessible. For homemade treats, it is recommended to take hard, slightly unripe or green pears. They easily tolerate intensive heat treatment and, cut into thin slices or cubes, do not sag in syrup and keep their shape perfectly. Wild pear fruits are used whole.

To make the dessert more vivid and rich, pears are combined with lemon, orange or food poppy, and cinnamon, vanilla and other fragrant seasonings are added to enhance the aroma. Both a quick “five-minute” and classic pear jam are most often prepared without sterilization. For preservation, add to the syrup citric acid. It acts as a natural preservative and provides the product with reliable and long-term storage.

Delicious pear jam with citric acid for the winter - a simple recipe without sterilization

So that pear jam, made for the winter without sterilization, does not ferment and safely wait for the cold season, you need to add citric acid to the product during the cooking process. It will act as a natural preservative and will provide reliable and long-term storage for seaming.

Necessary ingredients for a delicious pear jam recipe with the addition of citric acid

• pears - 3 kg
• sugar - 3 kg
• water - 225 ml
• citric acid - 1 tsp

Step-by-step instructions on how to cook winter jam with pears and citric acid without sterilization

Amber jam from hard pears with slices - a recipe with photos and videos

Pear jam, rolled up for the winter according to this recipe with a photo, turns out to be very attractive in appearance. Due to triple boiling, the syrup acquires an amber color and a pleasant density, and dense slices are qualitatively saturated with sugar and become like candied fruits. Step-by-step instruction describes in detail the process of creating homemade treats, and the video clearly describes each action and helps to master the method of making hard pear jam with slices even for novice housewives.

Essential Ingredients for Amber Pear Jam Recipe

• pears - 1.5 kg
• sugar - 1.5 kg
• water - 400 ml

Step-by-step instructions on how to cook amber jam from slices of hard pears

1. Wash the pears thoroughly, dry them, remove the stalk, divide into halves, remove the seed box, and cut the pieces into neat slices of the same size.
2. Pour the sugar into a deep saucepan, cover with water and lightly froth with a whisk to quickly disperse. Put on moderate heat and, stirring regularly to avoid burning, cook until the crystals are completely dissolved.
3. When the syrup becomes transparent and homogeneous, pour it over the pear slices and mix very gently so that the liquid envelops the pieces of fruit. Cool to room temperature.
4. Then return the container with the chilled semi-finished product to the stove, bring to a boil and boil for 5-6 minutes.
5. Cool again, and then repeat the boiling again.
6. Cook the jam boiled for the third time from 10 to 45 minutes (depending on the desired density). Pack hot in sterilized jars, close tightly with lids, turn over and, covered with a bath towel, leave to cool for a day. Then take it to a barn or cellar.

Whole wild pear jam for the winter - a simple step-by-step recipe

Jam prepared for the winter from a whole wild pear turns out to be unusually tasty and rich. The fruits, boiled several times in syrup, acquire a pronounced sweetness, and cinnamon sticks enrich the flavor of the delicacy with bright, spicy notes.

Ingredients for winter jam with whole wild pears

• wild pear - 2 kg
• sugar - 2 kg
• lemon - 2 pcs
• water - 600 ml
• cinnamon - 4 sticks

Step-by-step instructions for the recipe for making jam from a whole wild pear

1. Dense, whole pears wash and discard on a kitchen sieve to drain excess liquid.
2. Pour sugar into a saucepan, add water, mix and leave for 25-30 minutes. Then put on the stove and bring to a boil over medium heat. Reduce the heat level and cook until the crystals are completely dissolved. Stir regularly so that the syrup does not burn.
3. Place dry pears and cinnamon sticks in a bowl, pour boiling syrup over and cook over low heat. Boil the actively bubbling mass for 5 minutes. The foam that collects on the surface must be removed.
4. Remove from heat, cover with a clean towel and leave to cool until morning. Then repeat the boiling/boiling/cooling process twice more.
5. For the third time, pour the juice squeezed from lemons into the jam, boil for 10 minutes, put the pears in jars with a slotted spoon, pour them with syrup, roll them under metal lids, turn them over, wrap them in a thick cloth and cool naturally. For storage, hide in the basement or cellar.

Transparent pear jam with lemon slices - recipe on video

Video recipe describes the cooking process in detail winter jam from lemon and pears, cut into slices. In addition to sugar, fruits and citrus fruits, the natural gelling component pectin is included. It gives the syrup a pleasant, dense texture and the necessary density. Provides unparalleled transparency butter. Gently lowered into the hot fruit mass, it helps to dissolve the foam formed as a result of boiling and prevents it from clouding the sweet syrup.

Delicious pear jam with poppy seeds - a step by step recipe with pictures of the finished dish

Making jam from sweet pears and edible poppy seeds is not difficult, but a bit of a hassle. However, the labor costs are fully justified, because the finished delicacy turns out to be so tasty that it overshadows other types. home preservation and instantly becomes the favorite of both children and adults.

Essential Ingredients for Delicious Pear Jam and Maca

• pears - 2 kg
• poppy - 1 tbsp
• sugar - 800 g
• citric acid - 2 tsp
• vanilla - 1 tsp

Step-by-step instructions on how to cook jam with pears and poppy seeds for the winter

1. Rinse the pears in running water, dry, peel, remove the core with seeds, and cut the flesh into pieces of arbitrary shape.
2. Put the processed fruits in a deep container, sprinkle with citric acid and sugar, mix gently and leave for 3-4 hours so that the juice has time to stand out.
3. After the time has elapsed, determine the container with pears on the stove, set slow fire and warm up from 15 to 20 minutes, stirring regularly and making sure that the mass does not stick to the bottom.
4. Transfer ½ portion of the jam to a separate saucepan and grind into a smooth puree with an immersion blender.
5. Return the processed fruits to the pieces with syrup and bring to a boil over very low heat.
6. In parallel, pour poppy seeds into a thick-bottomed frying pan and dry over medium heat for about 2-3 minutes.
7. Then pour it into boiling jam, add vanilla, mix well, boil for 10 minutes, arrange in jars, roll up, turn over, cover with a blanket and cool. Store in a cool, dry place.

Quick pear jam - a five-minute recipe for the winter

At five-minute pear jam two pluses. Firstly, it takes very little time to cook, and secondly, fruits, subjected to minimal heat treatment, retain all their useful qualities and in winter not only delight pleasant taste but also help to boost the immune system.

Necessary ingredients for five-minute pear jam

• pears - 1 kg
• sugar - ½ kg
• lemon juice– 25 ml
• honey - 1 tbsp
• vanilla - ½ tsp

Step-by-step instructions on how to make five-minute pear jam for the winter cold

1. Rinse the pears in running water, dry, remove the tail and core, peel and cut into not thick pieces of arbitrary shape.
2. Fold the processed fruits in a deep enameled container, add sugar and vanilla, pour in honey and freshly squeezed lemon juice. Mix very well, cover with a clean towel and leave overnight to release the juice.
3. In the morning, determine the container on the fire, bring to a boil, boil for 5 minutes, pack hot in sterilized jars, roll up the lids, turn over, cover with a blanket and cool. Store in a cool, dark room.

Simple recipes on how to cook thick and sweet pear jam at home

In order for pear jam to have a dense, thick consistency, it must be cooked without water. Enhanced sweetness will give the delicacy sugar, which, according to the recipe, must be taken 1/3 more than fruit.

Necessary ingredients for making thick pear jam at home

• pears - 1 kg
• sugar - 1.3 kg

Step-by-step instructions for a simple recipe for making thick pear jam

1. Ripe, but firm, not spoiled, wash, dry, peel, remove the core with seeds, and cut the pulp into pieces of any convenient shape.
2. Fold the processed fruits into a cooking basin, sprinkling each layer with a portion of sugar and leave for 8-10 hours so that the mass releases the juice.
3. Then put the container on the fire, bring to a boil and boil for 35-30 minutes, be sure to remove the foam that forms on the surface.
4. Remove the basin from the heating and leave overnight to cool well.
5. In the morning, boil the jam again for 35-40 minutes, pour it into jars while hot, tighten it with tin lids, turn it over and wrap it with a dense warm cloth.
6. After a day, store in a pantry or any other dry, dark and cool place.

How to cook pear jam with lemon and orange - a recipe with a photo for a slow cooker

A detailed recipe with a photo will tell you how to make an original and unusual pear jam with lemon and orange in a slow cooker at home. For cooking, you will need fruits of the sweetest variety with dense, elastic pulp. If you take too soft pears, they will become sour during processing and lose their shape. The presence of citrus fruits in the composition will give the taste a piquant sourness and saturate the dish with a bright, refined and memorable aroma.

Essential Ingredients for Pear Jam with Oranges and Lemons

• pears - 1 kg
• lemon - 1 pc.
• orange - 1 pc.
• sugar - 1.5 kg
• water - 150 ml

Step-by-step instructions on how to cook jam with pears, orange and lemon in a slow cooker

1. Wash fruits and citrus fruits thoroughly in running water and dry on a paper towel. Peel the pears, remove the stalk and seeds, and chop the pulp into medium-sized slices or cubes, if the fruits are dense and slightly unripe.
2. Cut lemon and orange with skin small pieces. Remove pits from processed citrus fruits.
3. Pour water into the multicooker bowl, pour half of the entire portion of sugar, set the “Extinguishing” program on the display of the unit, without covering it with a lid, bring to a boil. Cook until sugar granules are completely dissolved in water.
4. When the syrup acquires a light density and becomes homogeneous, add the crushed pear and cook without changing the settings for 10 minutes.
5. Then turn off household appliances and cool the semi-finished product to room temperature. This usually takes 3 to 4 hours.
6. After the required time has passed, activate the “Extinguishing” mode again and bring the pears soaked in syrup to a boil.
7. Pour the remaining sugar, add finely chopped lemon, orange and cook for another 1 hour, stirring the jam regularly so as not to stick to the bottom.
8. Ready sweet product pack hot in sterilized jars, roll up under tin lids, turn over, wrap in a warm blanket and cool thoroughly. For storage, store in a cellar or basement, avoiding direct sunlight on the banks.

The pear is not capricious in cooking - even those cooks who have never made jam will succeed in delicacy. Before cooking, sterilization of jars, preparation and washing of fruits for cooking is required.

Useful properties of dessert

Pear jam is not only tasty, but also healthy. Ripe fruits contain vitamins, fructose, folic acid. They are also rich in iron, potassium, copper, calcium, zinc and other substances. Pears support immunity, help digestion, improve mood, relieve dizziness and headaches. Fresh fruits recommended for colds, bronchitis and tuberculosis.

A large amount of fiber is found in the skin of the fruit. However, this is the toughest part of the pear, so it is recommended to peel it when making jam. With the peel, the sweet food is more useful, but the jam made only from the pulp has a more delicate and juicy taste. Therefore, peeling the fruit remains on the conscience of the culinary specialists.

To keep fruits longer beneficial features, have not fermented or become moldy, sterilize the storage container. Heat containers with a little water in an oven at 120°C or microwave oven. For sterilization on the stove, use a special lid with a hole or a grate that is placed on a pot of boiling water.

Varieties suitable for brewing

You can prepare a dessert from any summer and autumn varieties. The fruits should be fairly firm, but not hard. Ideally, fruits after cooking become soft and tender, while maintaining the shape of the pieces. The table shows some varieties of pears that are ideal for cooking dessert.

Table - Features of pear varieties

If the jam is made from purchased fruits, then you should responsibly approach the choice of fruits. Pears should be even, without wormholes and dents. You need to choose fragrant and elastic. It is recommended to buy one pear of each type, try at home. Take the most liked for cooking.

Recipes

Cooking a dessert to your individual taste is not difficult. Pear is good with sugar, goes well with many fruits and confectionery spices. The readiness of the treat is determined by the softness and transparency of the fruit. In order for fruit slices to cook evenly and simultaneously, use one variety of equally ripe fruits.

"Five Minute"

Description . The recipe is a classic. Easy to prepare for beginners culinary arts. If sweet varieties are used, it is allowed to exclude honey from the ingredients. "Five-minute" is suitable for cereals and pancakes.

What you need:

• pears - 1 kg;
• sugar - 250 g;
• honey - a tablespoon;
• lemon juice - a tablespoon.

How to cook

1. Wash the fruit, cut out the cores, remove the petioles.
2. Cut into thin, but not transparent slices.
3. Pour lemon juice into pears.
4. Pour sugar, add honey.
5. Stir, leave covered in a room for six hours.
6. Put to cook on medium heat.
7. While stirring, wait until it boils.
8. Boil for five minutes.
9. Pour into containers.

Amber

Description . Prepared from varieties with elastic pulp and delicate aroma. Cooking requires boiling in several approaches, so you should allocate free time. The amount of ingredients gives a yield of 0.5 liters.

What you need:

• pears - 1.25 kg;
• sugar - 1.25 kg;
• water - 1 l.

How to cook

1. Wash the fruits, cut off the skins.
2. Cut the pulp into quarters, remove the seeds.
3. Cut each piece into slices 3 mm thick.
4. Set the saucepan on the stove, pour water.
5. Wait until it boils, add sugar.
6. Stir until the grains dissolve.
7. Place the pear slices in a bowl.
8. Pour in the boiling syrup.
9. Leave for about an hour for the fruits to soak and cool.
10. Put on a small fire, hold after boiling for five minutes.
11. Remove from stove, leave to cool.
12. Boil again, cool, repeat the process a couple more times.
13. Boil for an hour over low heat, stirring occasionally.
14. Pour into jars or consume immediately after cooling.

with apples

Description . The recipe is very popular with gardeners, as the fruits ripen at the same time. Pears and apples go well together both in taste and texture.

What you need:

• pear - 500 g;
• apple - 500 g;
• granulated sugar - 1 kg;
• water - 250 ml.

How to cook

1. Rinse the fruits under running water.
2. Cut out the cores.
3. Cut the pulp into slices.
4. Fill fruits with water.
5. While stirring, gradually add sugar.
6. Simmer for about an hour until fruit is soft.
7. Sort by banks.
8. Sterilize for half an hour, roll up.

With oranges

Description . Easy to prepare. It turns out a beautiful, fragrant and healthy delicacy.

What you need:

• pears - 1 kg;
• sugar - 1 kg;
• water - 250 ml;
• orange - half a fruit;
• salt.

How to cook

1. Remove the peel from the washed pears.
2. Cut into thin slices.
3. Salt an arbitrary amount of liquid, pour the prepared pears.
4. Hold for 15 minutes, drain the liquid.
5. Pour a glass of water into a container with slices.
6. Pour sugar, set to cook over low heat until the sugar grains dissolve.
7. Cover the mass with gauze, leave for ten minutes.
8. Repeat the heating and cooling process three times (boil five to seven minutes).
9. Cut the orange into circles, add to the pears.
10. Boil over low heat for half an hour until thick.
11. Pour into storage.

The finished jam has a rather thick consistency. Checking readiness is easy. Lay out not a large number of jam on a saucer. If the syrup quickly spreads over the surface, continue cooking.

With lemon

Description . The taste of sweet pears "neutralizes" lemon juice, which gives the dish a characteristic sour taste. Instead of fresh lemon, it is allowed to use citric acid diluted with water.

What you need:

• peeled pears - 1 kg;
• sugar - 1 kg;
• large lemon - one or two small ones;
• water - 250 ml.

How to cook

1. Slice the pear fruit large slices 2 cm thick.
2. Cut the lemon into thin circles, remove the seeds.
3. Lay out lemon slices in a saucepan, fill with a glass of water.
4. Boil, cook for three minutes.
5. Drain the liquid into a saucepan.
6. Squeeze the juice from the boiled lemon, strain through a sieve.
7. Pour the juice into a saucepan, put on the stove.
8. Gradually add sugar, dissolve in liquid.
9. Place pear slices in a saucepan.
10. Pour in hot syrup.
11. Wait a couple of hours.
12. Boil the mixture, boil for a quarter of an hour over low heat.
13. Remove foam periodically.
14. Leave for a couple of hours until completely cooled.
15. Boil, cool two more times.
16. Boil for 20 minutes, then transfer to jars, roll up.

transparent

Description . It turns out transparent jam slices, which are ideal for filling pies, bagels, rolls. Thanks to the spices, the delicacy will be fragrant.

What you need:

• peeled pears - 1 kg;
• granulated sugar - 800 g;
• lemon - 500 g;
• water - 250 ml;
• cinnamon;
• carnation.

How to cook

1. Boil water, add 200 g of sugar.
2. Stir until dissolved.
3. Squeeze out the lemon juice.
4. While stirring, add the remaining sugar in parts, dissolve completely.
5. Remove from heat, cool to about 40°C.
6. Cut the peeled fruit, cut out the core.
7. Cut into slices or cubes, as you like.
8. Put the pieces in the prepared sugar syrup.
9. Leave covered in a room for 12 hours, stirring occasionally.
10. Boil contents, season.
11. Leave for another 12 hours in the room.
12. Boil five minutes, cool.
13. Repeat the last paragraph a couple of times.
14. Pour into containers.

An interesting combination is given by pear, lemon and dark chocolate. Peel three pears, cut into slices. Squeeze the juice of one lemon, grate the zest. Pour a glass of sugar, boil over low heat until boiling. Add chocolate pieces (80 g), leave covered for a day in a warm place. Boil for a quarter of an hour the next day. Pour into a sterile container (output - 0.5 l).

with ginger

Description . fragrant and healthy dessert prepares quickly and easily. Perfect for winter tea. So that the delicacy is not spicy, but retains a ginger smell, you can use ground seasoning. It is also recommended to add large pieces of ginger before the hour-long infusion, removing them before starting to boil.

What you need:

• ginger root - 50 g;
• pears - 1 kg;
• sugar - 1 kg;
• lemon.

How to cook

1. Cut the core of the washed fruit.
2. Cut into random pieces.
3. Place in a thick bottomed saucepan.
4. Squeeze the lemon, add sugar.
5. Leave for an hour.
6. Set on the stove, wait until it boils over low heat.
7. Boil 20 minutes.
8. Grate the ginger, put in a bowl.
9. Continue to cook for another half an hour over medium heat.
10. Divide into containers.

With lingonberries

Description . A beautiful lingonberry-pear dessert has a pleasant bitter aftertaste. Berries give the ready-cooled jam the effect of jelly. Sweet, but slightly harsh fruits are suitable for the recipe.

What you need:

• pears - 700 g;
• lingonberries - 500 g;
• granulated sugar - 500 g;
• water - 300 ml;
• lemon - half a citrus.

How to cook

1. Without breaking off the cuttings, remove the skin.
2. Place the scraps in a separate container.
3. Pour an arbitrary amount of water over the peeled fruit to completely cover the fruit.
4. Pour in freshly squeezed lemon juice so that the fruits do not darken.
5. Grate the zest on a fine grater.
6. Add the zest and berries to the pear skins.
7. Pour in 300 ml of water, put on the stove.
8. Boil for ten minutes until the berries are completely softened.
9. Rub the mass through a fine sieve.
10. cut into pear pulp into small pieces, removing the core.
11. Add pieces of fruit and sugar to the mashed puree.
12. Boil for 40 minutes, periodically removing the foam.
13. Pour into containers.

With plum

Description . A great option for gardeners who no longer know how to process fruit tree crops, but at the same time want to save on sugar. The specified number of components gives a yield of 5 liters.

What you need:

• pear - 4 kg;
• plum - 2 kg;
• water - 2 l.

How to cook

1. Remove skin from pears.
2. Remove seeds and pits from all fruits.
3. Cut fruit into slices.
4. Mix the ingredients together, fill with water.
5. Put on a small fire, boil.
6. Leave to cool.
7. Repeat the boiling and cooling procedures about five times until the mixture is soft and smooth.
8. Transfer to containers.

with pumpkin

Description . An unusual pumpkin delicacy will become great option For filling. The syrup can be added to drinks.

What you need:

• pear - 300 g;
• pumpkin - 150 g;
• water - 500 ml;
• sugar - 250 g.

How to cook

1. Cut the vegetables and fruits peeled from the skin and seeds into small bars.
2. Put the water to boil.
3. Pour in the sugar.
4. Wait for the boil, carefully add the fruit.
5. Cook on fire for 25 minutes.
6. Arrange with syrup in jars.

To make the jam more homogeneous in composition, it is recommended to grind the ingredients together in a food processor or blender.

with quince

Description . It turns out a sweet, slightly astringent jam. It is not necessary to add water: fruits give a lot of juice. The finished delicacy has a beautiful bright orange color.

What you need:

• Japanese quince - 500 g;
• pears - 1 kg;
• sugar - 1.5 kg.

How to cook

1. Remove the seeds from the fruits, cut into slices.
2. Grind the quince in a food processor, after removing the seeds.
3. Mix chopped and chopped fruits, sprinkle with sugar.
4. Leave for two to three hours under the lid, so that the juice stands out abundantly.
5. Make a low fire, boil for one hour.
6. Remove foam periodically.
7. When the pears become transparent and soft, finish cooking.
8. Sort by banks.

With chokeberry

Description . A truly autumn jam of bright color. The juiciness of the fruit softens the astringent taste of the mountain ash, making the dessert sweet and fragrant. Vanillin complements the delicacy, gives a spicy aroma.

What you need:

• pears - 300 g;
• chokeberry - 1 kg;
• sugar - 1.5 kg;
• water - 500 ml;
• citric acid - 5 g;
• vanilla sugar.

How to cook

1. Sort the berries, separate from the branches.
2. Boil some water, lower the berries for five minutes.
3. Take out, rinse cold water, dry.
4. Add 500 g of sugar to 500 ml of boiling water to make a syrup.
5. Pour liquid over berries.
6. Boil four minutes.
7. Leave for ten hours under the lid.
8. Peel the fruit, cut out the cores.
9. Cut into slices.
10. Pour into boiling water, boil for ten minutes.
11. Bring the berries to a boil in syrup, add the remaining sugar.
12. Stir until smooth, cook for 15 minutes.
13. Add pear slices. Boil until softened.
14. Before the end of cooking, add vanilla sugar and citric acid.
15. Arrange the finished delicacy in sterile containers.

with bananas

Description . Fragrant banana jam will appeal not only to lovers of sweets for tea, but also to novice cooks who are not ready to stand at the stove for a long time. Dessert is prepared in just a couple of hours.

What you need:

• banana - 2.7 kg;
• pear - 1 kg;
• lemon - two pieces;
• orange - two pieces;
• sugar - 2.5 kg.

How to cook

1. Peel bananas, cut into circles.
2. Squeeze juice from lemons and oranges, strain to retain seeds and pulp.
3. Peel the pears, cut out the seeds, cut into pieces.
4. Place in a saucepan with juice.
5. Pour in 500 g of granulated sugar.
6. Put on the stove, wait for it to boil.
7. Gradually add banana mugs.
8. Add the rest of the sugar.
9. Reduce the heat, cook for an hour, skimming off the foam and stirring.
10. Pour into containers.

with grapes

Description . Fragrant autumn jam is loved by many southerners. Depending on the juiciness of the fruit, the dessert turns out to be liquid or more dense. If the fruits give too much juice, but you want to enjoy a viscous jam, turn up the heat, evaporate the excess liquid, remembering to stir.

What you need:

• seedless grapes - 300 g;
• pears - 2 kg;
• sugar - 2.4 kg;
• water - 300 ml;
• lemon is one.

How to cook

1. Wash the pears, remove the seeds and films.
2. Cut into cubes.
3. Separate the grapes from the branch, rinse.
4. Add 300 g of sugar to the water, put on fire.
5. Boil until the sugar grains dissolve.
6. Add grapes, then pear slices.
7. Stirring occasionally, pour in the remaining granulated sugar.
8. Boil an hour.
9. Squeeze the lemon ten minutes before it's done.
10. Arrange the resulting jam in containers.

with poppy

Description . An original and simple recipe. A delicacy that does not contain sugar will be appreciated by true gourmets. If the fruit is juicy and releases a lot of liquid when cooked, extend the boil time to half an hour or longer.

What you need:

• pears - 2 kg;
• liquid honey - four tablespoons;
• poppy - two teaspoons;
• cardamom - five boxes;
• vanillin.

How to cook

1. Clean, grind the fruit pulp.
2. Break open the cardamom pods, remove the seeds, mash with a pestle.
3. Add honey and crushed cardamom seeds to the pear chunks.
4. Put on low heat, wait until it boils.
5. Boil for 20 minutes, stirring.
6. When the brew begins to thicken, add poppy seeds and vanilla.
7. Stir, cook for a couple of minutes, remove from heat.

Instead of poppy seeds, you can use sesame seeds or chopped walnuts. Experiment with flavors by adding sunflower, pumpkin seeds, cashew nuts.

With almonds

Description . A variation of the previous recipe with the addition of sugar and almonds. Thanks to spicy ingredients, the treat has an exquisite aroma.

What you need:

• pear - 2 kg;
• sugar - 2 kg;
• water - 1.5 l;
• almonds - 100 g;
• vanilla - half a teaspoon.

How to cook

1. Peel the fruits, remove the skin.
2. Cut into slices.
3. Boil water, drop pear slices.
4. Boil for three minutes, drain the liquid into another pan.
5. Pour in sugar and, stirring, boil the syrup.
6. Pour the slices with a sweet liquid, close, leave for three hours.
7. Put to boil.
8. After boiling, reduce heat, boil for ten minutes.
9. Leave to cool for four hours.
10. Boil the jam again, cook for ten minutes.
11. Add vanilla and chopped nuts.
12. Cook for another ten minutes.
13. Pour into containers.

With dogwood

Description . Red berries normalize blood pressure, strengthen immunity, increase hemoglobin levels. The delicacy turns out to be a beautiful pinkish color. From the indicated amount of ingredients, 1 liter of jam comes out.

What you need:

• dogwood berries - 500 g;
• pears - 500 g;
• sugar - 700 g;
• water - 200 ml;
• cloves - two or three pieces.

How to cook

1. Sort, wash the berries.
2. Fill with water and boil for three minutes.
3. Rub the boiled berries through a sieve to keep the seeds and skins.
4. Add granulated sugar to the puree, heat to make a syrup.
5. Cut into slices and add to syrup.
6. Wait until it boils, remove from heat.
7. Leave to cool for a couple of hours.
8. Put back on the stove, add the cloves.
9. Remove and refrigerate after boiling.
10. Put to boil for the third time.
11. As soon as the jam boils, reduce the heat, leave for 20 minutes.
12. Skim off the resulting foam.
13. Spill ready jam by banks.

From wild

Description . Wild game is denser, smaller and more sour than garden varieties. Therefore, it is necessary to take more sugar than fruit. The whole cooking process takes three days.

What you need:

• wild pear - 1 kg;
• sugar - 1.5 kg;
• water - 500 ml.

How to cook

1. Clean and cut fruit.
2. Boil water, add fruits.
3. Cook until soft, remove with a slotted spoon.
4. Pour sugar into the broth, stir until completely dissolved.
5. Add pear pieces, cook for 15 minutes.
6. Leave for 24 hours.
7. Repeat the procedure of cooking and daily settling two more times.
8. Put in containers.

Small fruits can be left whole by breaking off the petioles. To prevent the skin from bursting, pierce the fruit with a toothpick in several places.

in a frying pan

Description . Pear delicacy is very easy to prepare in a pan in the absence of a suitable pan. The method is convenient for cooking a small amount jam.

What you need:

• peeled pears - 700 ml;
• sugar - 250 g;
• lemon - half a citrus.

How to cook

1. Cut the peeled and seeded pears into small cubes.
2. Finely grate the zest of half a lemon.
3. Squeeze out the lemon juice.
4. Put the pear pieces into a deep frying pan.
5. Add sugar, zest.
6. Pour in the juice.
7. Stir, put on medium heat.
8. Remove the formed foam, reduce the power of the burner.
9. Boil for about half an hour, skimming off the foam and stirring the fruit.
10. When the jam thickens, remove from heat, arrange in containers.

In a slow cooker

Description . The process of cooking in a slow cooker is greatly simplified. The taste becomes no worse than when cooking on the stove, and it takes much less time. Jam is prepared without water under the lid. But it is necessary to cool with the lid open so that the excess moisture evaporates, and the output is a thick jam.

What you need:

• pears - 1 kg;
• granulated sugar - 800 g;
• lemon is one.

How to cook

1. Peel the fruits, cut out the cores.
2. Cut the pulp into small cubes.
3. Put in a bowl, sprinkle with sugar.
4. Set the "Extinguishing" mode for an hour.
5. Refrigerate for two hours after cooking.
6. Repeat the cooking procedure three times in the "Steam" mode, adding the lemon juice a second time.
7. Transfer to containers.

In cooking jam with peach, another device will help - a microwave oven. Water is also not added, in addition, the jam is prepared without sugar. cut into equal amount pear and peach pulp into cubes, chop with a blender or meat grinder. Pour into a microwaveable bowl, set the maximum power and 20 minutes of time. Stir, put another half hour at medium temperature. Readiness is determined by the density - the jam does not spread over the saucer.

If the delicacy is prepared with sugar, lemon juice, sour berries, then sterilization and pasteurization can be dispensed with. "Natural" jam without the addition of natural preservatives is recommended to be pasteurized before rolling up the jar. Put the container covered with a lid in a pot of water (put a towel on the bottom) or in the oven for a few minutes. The larger the jar, the longer the hold.

Increasingly popular among hostesses is the combination of seasonal fruits with citrus fruits when preparing blanks, so it's time to consider another amazing recipe - pear jam with lemon. Despite such a simple composition of ingredients, the delicacy turns out to be simply amazing - sweet, fragrant, with citrus notes.

Pear jam with lemon

Not only tasty, but also incredibly useful amber jam pear with lemon, and all because in pears high content various vitamins, including B vitamins, vitamin A and E, and, of course, the delicacy will become a source of ascorbic acid.

Even if you don't go deep into vitamin composition fruits, you will feel the miraculous power of pear jam from the first spoon, because its juicy amber color immediately cheers you up and gives you a boost of energy.

After such flattering words, the hostesses probably wanted to know a simple and affordable recipe to try making a treat at home. Our recipe allows you to cook jam with thin pear slices and citrus sourness, and we need a minimum of ingredients.

one and a half kilograms of pears

800 grams of sugar

one glass of filtered (bottled) water

one large lemon

Pear slices will resemble candied fruits, and lemon will add the necessary sourness to the sweet fruit mass. You can simply serve the jam in a bowl with tea or use it for home baking, as a filling or decoration.

The fruits for this recipe should be chosen ripe, but with dense pulp, only in this case, after cooking, the slices will remain intact and will not boil into porridge. The fruits must be whole, without damage, without dents. They should be thoroughly washed with running water, and then peeled with a special knife. At this stage, you will need a special peeler for vegetables, which cuts the peel in a thin layer.

Now each fruit must be cut into quarters to carefully cut out the seeds and hard core. After that, the quarters must be cut into thin slices. If initially you took one and a half kilograms of fruit, then after processing you will get 1100 grams of pear plates, ready for further preparation.

Pear Jam with Lemon: Recipe

The pear itself is sweet, so you need to take less than a kilogram of sugar, in our case 800 grams for making syrup. We need a saucepan with a thick bottom, in which we need to pour a glass of water, pour half the total amount of sugar and stir. Then send the second half and put the syrup on low heat for seven minutes, stirring so that the sugar dissolves and the syrup does not burn to the bottom.

Hot syrup should be poured on top of the pear slices and put the container with the fruit mixture on low heat. After boiling, cooking should continue for about 15 minutes, while you need to monitor the cooking process, constantly removing the foam so that the syrup is transparent.

By the way, the amount of foam directly depends on the quality of sugar, so for blanks it is better to choose a product that is more expensive, and not be led by marketplaces that offer sand for nothing. Most likely, it has a large amount of impurities, from which a lot of foam will form when boiled.

After 15-20 minutes of boiling, the fire should be turned off, and the slices should be left in the syrup for a couple of hours so that the fruits are soaked, after which the bowl with the fruit mass should be put back on the fire and boiled for another 20 minutes. After the second boiling, leave the mass again for a couple of hours.

At this stage, the second main ingredient This recipe uses lemon. We hope you have not forgotten that we are preparing by adding lemon slices. It is not necessary to peel the citrus fruit, along with the peel it must be cut into small pieces, while removing the bones that will come across.

Before the third cooking, chopped lemon should be sent to the pan to the fruit mass and put the bowl back on the fire. This time it is necessary to cook for half an hour, stirring the jam.

During cooking, pear slices should become transparent, but at the same time they should not boil soft. It is worth saying that you must calculate the cooking time individually, and it must depend on the hardness of the fruit in order to succeed.

The finished delicacy can be put into jars and rolled up with clean lids, and you can store it in the pantry, in the cellar, in a special “storage” of blanks in your city apartment.

Amber pear jam with lemon

To prepare pear jam with lemon wedges, you need to carefully consider the cooking process: boil the fruit mass for a strictly specified amount of time, and in such recipes there are always several stages of cooking. This is done so that the slices remain whole, and at the same time are completely saturated with syrup. There is much less trouble with jam, which is why housewives like this recipe.

To make jam, it is enough to boil the fruit mass with syrup until cooked for the time indicated in the recipe, and then grind the mass with a blender.

That's all, and the taste of jam is no worse. In addition, you can always use jam for home baking, for example, to make pies or homemade pie. Such a jam will become great addition to pancakes, and citrus notes will definitely cheer you up.

As always, with a minimum of ingredients, we get the maximum benefit and taste, so prepare necessary ingredients and you can start cooking:

a kilo of pears

400 grams of granulated sugar

two small lemons

Please note that the amount of sugar should be measured individually for each recipe, and this depends on the sweetness of the fruit. It turns out incredibly tasty and fragrant and with orange peel, but we decided to add lemon so that the delicacy acquires a light citrus freshness and sourness.

Pear jam or marmalade is prepared quickly, the fruits just need to be stewed, chopped and boiled to the perfect consistency. The finished delicacy is light golden in color with light citrus notes. Such jam is a real find for those hostesses who love to pamper their relatives. homemade cakes. Jam is perfect for open pies, because it looks great and goes well with shortcrust pastry.

You need to start, as always, with the preparation of the fruits: again, they must be thoroughly washed, cut off the damaged areas, then cut into quarters and cut out the middle. Then the quarters can be cut into small arbitrary slices. In this recipe, the method of grinding does not matter, since in the future you will still get a homogeneous fruit mass.

At the next stage, pear slices must be stewed until soft, for this we need a pan with a thick bottom and two glasses of water. Pour water into a saucepan and put prepared fruits, and put on fire. Cook fruits until soft, while stirring them in the process of stewing.

When the pears become soft, they will need to be rubbed through a sieve, while only the peel should remain on the strength. And the pear mass itself should be homogeneous, before putting the mass on fire again, it must be mixed with decoctions (the water in which the slices were stewed), and boiled for such an amount of time that the volume of the mass is halved.

After that, granulated sugar and lemon can be added to the fruit mass, this time we will squeeze out only the lemon juice, and send it to the pan.

After adding these ingredients, it is necessary to cook the jam for another half an hour, so that it boils properly and becomes thick. If you like the usual pear jam, then you can cook for only 10 minutes until the grains of sugar dissolve.

And the finished product remains only to be decomposed into jars and hermetically sealed with clean lids. That's all, now at any time you will have a jar at hand fragrant jam for tea drinking or home baking.

Pear jam amber slices with lemon

For even more flavor pear jam amber slices with lemon, you can use various additives. The most popular additions to fruit jam are cinnamon, star anise, and dried cloves. Thanks to such simple and popular spices, the flavor of the delicacy is truly unique.

Spicy - the most best supplement To winter tea. The rich aroma warms, gives good mood and a charge of vivacity. And to pamper yourself in the winter with useful and fragrant desserts, do not forget to prepare jam from the summer.

We will add only cinnamon and vanilla sugar, but if you wish, you can send star anise and a couple of dried cloves to the fruit. This jam is amazing delicious syrup, which can be used to soak biscuits.

a kilo of pears

kilo of granulated sugar

a bag of vanilla sugar (10 g)

two spoons of lemon juice

one medium lemon

700 ml water

cinnamon stick

From the very beginning, we will prepare a syrup, for which we should mix granulated sugar, vanilla and water together, and then put on fire so that the syrup boils and the grains dissolve.

Now you can work on the pears, which must be peeled and cut into four parts to cut out the middle. To keep the fruit slices from turning brown while you slice them, pour 2 tablespoons of lemon juice over the pears.

When the syrup is ready and the pear slices are cut, the two main components of the recipe can be combined and put on fire. At the same time, you need to send a whole stick of cinnamon and other spices to taste into the syrup. Cooking will last about an hour, during this time it is necessary to remove the foam that will appear, otherwise the syrup will turn cloudy. Jam should also be stirred, otherwise it will burn.

When the hour of cooking comes to an end, you can take up the lemon: cut the fruit into rings and remove the seeds, and then send the lemon half rings to the pan to the fruit mass. After adding the lemon, cook for another 15 minutes. Immediately from the stove, the jam should be poured into clean jars and corked. One jar can be closed nylon cover and store in the refrigerator. We are sure that in a couple of days you will want to try, what an incredible delicious treat you got it.

Pear jam with lemon slices: recipe

The most amazing homemade treat pear jam with lemon slices, recipe with whole pears. This the recipe will do those who have such a variety in their garden plot fruit tree, which allows you to harvest miniature sweet fruits. It looks amazing, but the taste of the delicacy will not disappoint you.

With whole fruits, jam is prepared in the same way as with whole pieces, only the number of cooking-cooling cycles will increase several times so that whole pears are completely saturated with syrup.

For this recipe, you need to select only whole fruits, without damage. They do not need to be peeled, but only washed thoroughly to remove all contamination. As for the stalks, they can be cut off or left; with tails, the jam looks very unusual.

Whole fruit jam can take several days to cook, and this is because the longer you soak the fruit in syrup between boils, the better fruits soaked in syrup. Each time, the pears in syrup should be brought to a boil and boiled for five minutes, and then allowed to cool for 6-8 hours.

The taste and aroma of pears is familiar to everyone since childhood. But the product is perishable, so making jam from it is one of the ways to prolong the pleasure of delicacy for some more time.

There are many recipes for making fragrant jam. In some of them, pears perform "solo", and in some - surrounded by other fruits. An ingredient like lemon is a versatile addition to many dishes. And pear jam is no exception. Delicate aroma and piquant sourness favorably set off the sweetness and softness of the pear.

Pear jam with lemon wedges

To prepare such a treat, you will need pears, sugar and lemon (1 pc). The first two components take 1 kg each. At the preparation stage, all fruits should be washed thoroughly. Cut the lemon into thin rings, and remove the pears from the peel, core and cut into slices. Place the lemon in a separate bowl and pour a glass of boiling water over it. Then send it to the fire and boil for 3 minutes. Pour the resulting broth into a large bowl and add sugar. Then send it back to the fire and boil the syrup. Cut the cooled lemon rings into 4 parts and add to the pears. You also send the cooled syrup here. After an hour, start cooking the jam until the pears become transparent (about 2 hours or a little more).

Pear jam with lemon in the form of a homogeneous mass

Prepare 3 lemons, 2 kg of pears and 2.5 kg of sugar. Pears should be thoroughly washed, all unattractive areas on the peel should be removed and the fruit should be cut into large cubes. Lemons also get rid of pollution and pass through a meat grinder. After that, the ingredients are combined, getting a fruit mixture. Cover it with sugar and leave to infuse for 3 hours. Before that, make small punctures in pear slices - so the fruit will release the juice faster. After the allotted time, mix the resulting composition, send it to the stove and bring to a boil. Jam should be cooked for about an hour on low heat.

Pear jam with lemon and lemon zest

This recipe requires pears and 2 kg sugar, a bag vanilla sugar and zest of 1 lemon. Wash the main ingredient - pears. Remove the stalks from the fruit, and then cut them into 4 parts. Also, pears should be cleaned from the core. Combine fruit with sugar, pouring layers of pears over them. Leave the resulting composition overnight (12 hours). This time is enough for the fruits to release juice and the sugar to gradually dissolve. In the morning, separate the pears and the resulting syrup. The latter is sent to the stove and boiled for 20 minutes. In the cooled syrup, add pears, vanilla sugar and lemon peel. Bring the composition to a boil again and leave it to cook for 15 minutes. Delicious jam ready.

Lemon Pear Jam with Lemon Juice

Prepare 1 kg of peeled pears, 800 g of sugar, 0.5 kg of lemons and 100 ml of water. To give a subtle flavor, we use cinnamon and cloves. Start by making syrup. Bring water to a boil and add sugar to it. When the latter dissolves, squeeze the lemon juice into the composition and turn off the stove. Leave the syrup to cool (up to 40 degrees). Take fruit during this time. Cut the pears into small pieces or neat slices. Place the slices in the resulting syrup and leave them there for 13 hours. From time to time, the composition should be gently mixed. When the allotted time is up, put the treat on the stove and boil the composition. Add spices and leave for another 12 hours. After - boil the jam again for 5 minutes. Repeat the manipulation 2 more times. The total cooking time for jam is 3 days.